Zarzuela De Mariscos Recipes

ZARZUELA DE MARISCOS (SPANISH SEAFOOD STEW)

Zarzuela de Mariscos (Spanish Seafood Stew) image

Zarzuela de Mariscos is a unique Spanish seafood stew that combines many types of shellfish, cured pork, veggies, herbs and spices in a broth blended with an almond paste. The result is a nutty, briny, smoky stew that is so good it's almost painful!

Provided by Craig Fear

Number Of Ingredients 26

Ingredients

1 cup blanched almonds
3-4 cloves garlic
2 cups loosely packed parsley leaves
¼ cup olive oil
1 TBSP olive oil
1 cup cured pork such as serrano ham, prosciutto or chorizo sausage (diced)
1 large onion (diced)
3-4 cloves garlic (diced)
2 TBSPs tomato paste
1 14 ounce can diced tomatoes
½ tsp saffron threads
1 cup dry white wine
2 ounces brandy, optional
4 cups fish stock
2 cups clam broth
1 pound littleneck clams (rinsed and scrubbed)
1 pound mussels (rinsed and scrubbed)
1 pound shrimp (deshelled)
1 pound squid (cleaned and sliced)
1 pound scallops (bay or sea)
1 pound lobster meat (chopped into chunks)
1 pound crab meat
1 pound lean whitefish such as cod, haddock, pollock, monkfish, halibut, black sea bass, etc.
Fresh parsley leaves (chopped)
Lemon wedges
Salt and pepper

Steps:

Add the saffron to the white wine and let it steep for 20-30 minutes.
Make the almond paste. Add the almonds, parsley, garlic and olive oil to a food processor and pulse it until it forms a thick, grainy paste (don't overblend it into a smooth paste). Set it aside.
Heat the olive oil in a large stock over medium heat. Add onions and cured pork and saute for about 5 minutes until onions are softened and translucent. Add garlic in the last minute.
Add the brandy and white wine with saffron and simmer for about 5 minutes.
Add the tomatoes, fish stock and clam broth. Simmer another 5 -10 minutes.
Add the paste and stir it in. Simmer a few more minutes.
Add the clams and mussels and simmer gently until the shells open. Stir once or twice so they cook evenly.
Turn off the heat. Add the rest of the seafood, cover the pot and let it cook in the heat of the broth for 5 - 10 more minutes. Stir occasionally to submerge everything in the broth.
Ladle into individual bowls and add optional seasonings, to taste.

ZARZUELA

Zarzuela image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

1/4 cup olive oil
4 cloves garlic, chopped
1 large onion, diced
1 large green bell pepper, diced
1/4 teaspoon dried marjoram
1/4 teaspoon crushed red pepper
1/4 teaspoon dried thyme
2 or 3 bay leaves
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon chili powder
1/4 teaspoon saffron threads
1 cup chicken stock
1 cup white wine
1 can diced tomatoes
2 ounces Spanish brandy, optional
1 pound firm-fleshed fish, such as swordfish or tuna, cut into chunks
12 to 18 mussels
8 to 12 clams
8 to 12 large shrimp
1/2 cup pitted Kalamata olives
8 ounces squid, cut into rings

Steps:

Heat the oil in a large pot. Add the garlic and cook, being careful not to burn. Add the onions and peppers and saute for about 2 minutes. Add the marjoram, crushed red pepper, thyme and bay leaves. Sprinkle with salt and pepper and saute for 1 minute. Stir in the chili powder and saffron and cook for 30 seconds. Add the chicken stock and wine and bring to a boil. Add the tomatoes and brandy, if using, and bring to a boil. Add the fish, mussels, clams and shrimp, stir and bring back to a boil. When the clams open up, turn off the heat. Add the olives and squid, stir and let stand a few minutes. Discard the bay leaves and serve.

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